Dec 5, 2010

These pork chops are juicy and flavorful, perfect with a side of roasted cauliflower. This was adapted from one of my favorite pork chop recipes, Pork Chops with Dijon Herb Sauce. The addition of mushrooms and shallots were delicious and my daughter decided she finally likes mushrooms. Fresh thyme would make a great substitution for parsley.

In a large frying pan heat the butter over moderately low heat. Season pork with salt and pepper. Raise heat to medium and add the chops to the pan and sauté for 7 minutes. Turn and cook until chops are browned and done to medium, about 7-8 minutes longer. Remove the chops and put in a warm spot.

Add shallots to the pan and cook, stirring, until soft, about 3 minutes. Add the stock to deglaze the pan, stir in the mustard, 1 tbsp parsley, then add mushrooms, season with fresh pepper and cook about 3 minutes, or until mushrooms are done. Put the chops on a platter and pour the mushroom sauce over the meat, top with remaining parsley.
Note: Food and Wines says it is ok if the pork chops are pink in the center. Trichinosis is killed at the relatively low temperature of 150°. I use a thermometer to check the center and usually leave it until it hits 160°. Don't overcook or they will become dry.

I love your recipes and am making the pork chops tonight. I know you are weight watchers oriented and I love seeing the nutrition info. I was wondering if you would mind also posting the sodium. My husband is doing great after a heart attack but obviously we are paying attention to sodium. Most of your recipes seem to work for us and it isn't a big deal but would just help me make sure I'm on the right track. Thanks, you do a great job and I love your photography.

your pork chop in Dijon herb sauce is one of my absolute favorites and its in my menu rotation often. since this new pork recipe is an adaptation off of that one are the points plus values the same for both?

This dish was amazing! My boyfriend said, "Can we have this for supper every night?!" haha. When I told him it was WW friendly, he was floored!! I don't like shallots, so I used chopped leeks instead and also sauteed some chopped garlic with the leeks, but it was still awesome!! Thanks!

I made this last night and it was SO good! Even my husband who hates mushrooms thought it was good! I used your greenbeans with garlic and olive oil as a side and just a great dinner - and easy too! Thanks again Gina! :)

Oh my these were good. We made pork chops the night before too and after eating this recipe both my husband and I wished we had these both nights. The flavors were amazing. I don't know if I didn't let my chicken brother simmer for long enough, but the sauce was a little to runny for us. Other than the extra juice, which I didn't mind too much, these were simply amazing.

Just had this for dinner. DH doesn't like mushrooms, but just scraped them off and was happy with the meal. We had mashed potatoes and green beans with them. My plate looked like it was something from a resteraunt. I'm so thankful that with WW new Points Plus plan and finding your website I don't feel like I'm on a diet or deprived at all! Keep the good food coming!

I have to say that I am in love with your site! I spend hours looking at it and thinking about what I can make for dinner the next day! My husband usually hates when I go on weight watchers because he claims I stop cooking! Since I found this site he feels like he is eating gourmet meals every single day and can't wait to get home to the dinner table for a new tasty meal. I really want to make this, but I know he isn't a fan of mustard at all. I on the other hand love it. Is the mustard flavor over-powering in this recipe or is it something that is very subtle?

Just a follow up! I made this for dinner tonight along with your sauteed brussel sprouts and both were amazing. My husband didn't notice the mustard in it at all. I waited till he ate the last bite to tell him there was any in there! He was totally surprised! Still claims that he hates mustard yet he asked me to make this again in the future!Thanks for yet another great recipe!Michelle

I am not what one would call a "cook"....In fact, it is my belief that the stove can sense my fear and in response burns all that comes near it. That being said, I attempted this recipe with some trepidation. However, this so easy to follow--virtually impossible to destroy! DEELISH! Thank you, Gina, for posting recipes that not only taste amazing but are actually do-able for those of us who would rather use the stove for storage! -Cat

I was so excited about this meal. However, the pork came out tough :( I think I will try it again with turkey "chops" or chicken cutlets because I loved the sauce. Served it with the roasted brocoli and smashed garlic.

These were outstanding - my boyfriend does not usually like pork chops on the bone but loudly proclaimed these the best pork chops he's ever had in his life! So much flavor, its hard to believe there is so little fat in this dish.

Made this last night. Was hesitant at first pan frying the pork chops, but they came out juicy and tender. Made roasted squash and zucchini and brown rice as a side. Was a huge hit - will make again. Thank you for all your great recipes!

Oh my goodness....sooooo easy, so delicious. Does not taste like "diet" food AT ALL...and only 5 points plus!!! I made a spinach salad with red onion and a sprinkling of blue cheese w/ poppyseed dressing. It all looked so beautiful on the plate. I am totally making this again, not only was it delicious, but I had enough points left over to have a couple squares of dark chocolate after the kids went to bed!!!

Hi Gina. I made this for dinner tonight and my husband said it was the best dinner ever. He said that last night too after I made your Arroz Con Pollo. I love your website. Thank you so much for making my WW experience a lot easier. You give me great meal ideas and I love to just browse through all your recipes :)

This was terrific. One of the prettiest dishes I've made. I poured the sauce over couscous and that was delicous. I used thin cut boneless chops and I swear this was done in 20 min. It's an awesome work night meal.

Hi Gina. First of all congratulations on your new status of stay at home Mom. You will have a blast. Thank you for this recipe. I made it tonight for my daughter's 30th birthday dinner celebration. She just kept saying how delicious - she thought the sauce was Marsala. My husband, whose entire career was restauranter, said "outstanding" - which is the word he always uses when giving the highest compliment. The grandkids loved them too. I served them with the sauteed green beans and a couple of non ww sides she requested but I did not touch. Thank you again. Truly outstanding.

The wonderful posters over at the WW forums helped lead me to your recipe paradise! I'm wondering, on this recipe is it okay to use boneless pork or is the 'bone in' essential? Thanks for having such a fantastic website. I cannot wait to try out your many recipes. :)

Why is this recipe 5 points, but the Dijon-Herb chops are only 4? Is it the mushrooms? I am new at this points counting game...but, it's working. Your recipes are GREAT & have made the transition to WW very enjoyable. Thanks for all the time you put into your site & recipe creation.Carole

Just had this for dinner tonight. Served it with roasted cauliflower and brown rice. Delish! I pureed the leftover mushrooms with extra chicken stock (home made) and some rice to make a healthy soup for tomorrow's lunch.

made these tonight and even my picky 7 and 3 year old ate it! sold! BTW, I made your spinach gratin for Thanksgiving... another big hit. And I just finished off my three bean turkey chili that I made last week :) <3

Made this tonight, and the seasoning in the recipe seemed pretty bland for the chops so I seasoned with salt, pepper, thyme, granulated garlic, sage, and a pinch of brown sugar. I also added just a splash of marsala wine to the pan for the last couple minutes of sauteeing. The mushroom sauce was decent, but too runny and a bit bland. I added a few tablespoons of low-fat cream cheese to thicken it up and make it a bit creamier. Overall, I would make this again, but only with the tweaks that I made. The original recipe is fairly boring and tasteless. I did enjoy the mustard though. It added an interesting aspect to the dish.

I made this last night for my boyfriend's birthday dinner and he could not stop raving about it and wants it again. I will try this with boneless pork chops and with chicken. The sauce tastes like there would be way more than 4 ingredients in itThe only change I made was I added a bit of chopped garlic to the sauce because we're garlic lovers.

I made the String Beans with Garlic and Oil, Steamed Carrots and Skinny Garlic Mashed Potato's to go with it.

As I've stated on other reviews I have not made something from this site YET that was not LOVED.

Made this for my family tonight with the Skinny Garlic Mashed Potatoes. They did not even know it was healthy! I did not have fresh parsley on hand so I substituted half a teaspoon of dried dill instead. I thought the dill really added something to the sauce. Thanks again Gina - you are teaching me that eating good does not have to mean eating crap. :)

We had the Skinny Pork Chops with Shallots and Mushrooms. It was wonderful. My grandson ate his chop and 1/2 of mine. This is our new favorite recipe, so simple and so good. Next time we will double the recipe. This is a great recipe with awesome flavors and the rice with it cooked with the rest of my chicken broth was great also. Jangellin

Gina-I have to say I am always a little leary of cooking pork chops in a pan, but they turned out great! Tip is to get the pan screaming hot before the chops go in. We loved the recipe, however next time I will try button mushrooms as the mini bella seemed to overwhelm my kids and they both love mushrooms! Personal preference - for them I will make the change, I liked it as written. Thanks!

Made these chops along with the cauliflower fritters. Both were fabulous and can't wait to have all again. I don't have an unkind word to say about any of your recipes. They have all been wonderful and I have tried quite a few recipes in just a few weeks. I tell everyone about your website and bring taste tests into work for some to try too! Thanks for the wonderful, lowfat but very tasty, recipes!

Hi Gina - This looks FANTASTIC, and pork chops are on mega sale at my grocery this week! Can't wait to try this! Also, I just want to say that I really appreciate that you continue to post the old Points Values of your recipes. I had better success on the old plan and continue to follow it, and your site is one of the only places I can go and know I can easily find a recipe that's old plan friendly. Thank you!!!!!

This was so delicious and easy. I am a beginner cook and even I could do this one! I cooked it for my husband and his friend and it was a huge hit! Tastes likes it's much more effort than it is. Thank you!!

I was looking for something for the crockpot. We have catechism on Wednesdays and I'm NOT a crockpot gal, but I need to be on these days! I am using this recipe for the crockpot: I used garlic and onion instead of shallots, sauteed, seared pork chops, and added marsala wine and a touch of cream to the broth. Can't wait to see how it turns out! It smells delish already! (I'm not concerned about it being low fat; my concern is keeping it grain- and processed food-free, so this works well for us!)

I made this on the fly (forgot the printed recipe at work)... Worked great. I used boneless chops and white mushrooms and chopped white onion (what I had on hand). Instead of dijon mustard, I used stone-ground mustard with chicken broth (not stock). Was wonderful and both men that I was feeding at the dinner table wanted seconds : ) Thanks, Gina!

Oh my gosh! This was SOOO good! I didn't have dijon mustard so I used course ground mustard. I also didn't have shallots so I used onions. This was a HUGE hit with my family. We added white button mushrooms as well. I had too much chicken stock in the pan so I thickened it up with a little cornstarch. I served the pork chops with risotto (made with ff low sodium chicken stock) and green beans. It was a huge hit! I'm having the leftovers for lunch and can't wait!!! I will def be making this one again! We love your site! So many of your recipes show up on our table on a regular basis!!! This is by far my fave recipe site!!!!

I made this tonight for dinner! I added some chopped garlic when cooking the pork chops and used honey dijon mustard. The honey in the mustard gave the dish a hint of sweetness. I served it with mushroom risotto and steamed brussel sprouts, it was amazing! Great recipe!

I made this last night and my husband and I loved it! Do you mind if I share a couple prep changes I made? I love mushrooms and shallots with a little color on them, so I altered the sequence of cooking:

In a large frying pan heat about ½ Tbsp oil over low heat. Add shallots and sauté until wilted and golden, 10-15 minutes. Remove from pan into a bowl. Add a little more oil and turn heat to high. Add mushrooms and cook until browned and their liquid evaporates, several minutes. Add the mushrooms to the bowl with the shallots and sprinkle with 1 Tbsp flour; stir to mix well.

Season pork with salt and pepper. Turn heat to medium-high and add the chops to the pan and sauté for about 2-3 minutes per side. Remove the chops and put in a warm oven. Turn heat to high. Add the stock to deglaze the pan, scraping up brown bits; stir in the mustard and 1 Tbsp parsley or thyme. Add mushrooms mixture, season with fresh pepper and boil about 3 minutes. Put the chops on a platter and pour the mushroom sauce over the meat.So glad I ran across your site - great work!

Hi Gina, Love your recipes! I was wondering if the calories listed include the mushroom sauce. I'm guessing you just try to divide the sauce and mushrooms evenly over the pork chops, but I wanted to be sure.

I made these last night! They were fabulous! I only had two pork chops but used the cup of broth and a lot of mushrooms. When I added the mushrooms, I threw in some fresh green beans as well. What an excellent meal!!! Loved it! Thanks for all of the good recipes, Gina!

I made this last night and it was AMAZING! Who would have thought to add dijon mustard to chicken stock for this sophisticated sauce?? NOT ME! That is why i love Gina's recipes. You get wonderful flavors without having to go to specialty grocery stores to find special ingredients. I am so happy that i came upon this website!

I'm not a huge fan of pork chops, but this was outstanding. I used boneless pork chops, (seared for two minutes on each side, and then cooked for 4-5 minutes per side). Served with roasted red potatoes and roasted brussels sprouts. Adding this to my pork chop repertoire!